Makes:
2 servings
Total Time:
45 min
Submitted by:
Category:
Salads
Sub Category: Tuna/Chicken/Egg Salads
what you need
- Extra virgin olive oil
- 1 center-cut sirloin steak
- Salt
- Fresh ground black pepper
- 3 Tablespoons Kraft Light Done Right House Italian Dressing
- 1 juicy lemon
- 1 1/2 tsp finely chopped fresh cilantro
- 1 Tablespoon red wine vinegar
- 1 red bell pepper, sliced into strips
- 1 very small onion (or 1/2 a medium onion), sliced into strips
- 1 medium tomato, seeded, and sliced into thin strips
- Salad greens (I like baby spinach and heart of romaine best)
make it
Sprinkle a non-stick skillet with a very small amount of extra virgin olive oil, and heat on medium high heat. While skillet is heating, season steak with salt and pepper. Sear steak on both sides, until cooked to desired doneness.
While steak is cooking, prepare dressing. Pour Kraft Light Done Right House Italian dressing in a bowl. Add juice from 1/2 a lemon (use more for a tangy dressing.) Add finely chopped fresh cilantro. Mix all this together and set aside.
When steak is done, place on a plate and let it "rest" for at least 4 or 5 minutes before slicing. During this time, saute the pepper, onion, and tomato together with the vinegar, just until crisp-tender.
Place salad greens on two plates. Put sauteed veggies on the greens. Stir salad dressing and pour over salad greens. Place thinly sliced steak on top. (You may place steak in the freezer for 25 minutes after cooking in order to slice thinner, but then you will have to re-heat and will lose some of the juices and flavor.)
Notes
